食品中米酵菌酸检测技术研究进展  

Research progress on detection methods of bongkrekic acid in foods

作　　者：陆奕娜 张晓晨 侯建波 林文 邓琳 王璨 LU Yina;ZHANG Xiaochen;HOU Jianbo;LIN Wen;DENG Lin;WANG Can(Shantou Customs Technology Center,Shantou Guangdong,515031,China;Hangzhou Customs Technology Center)

机构地区：[1]汕头海关技术中心,广东汕头515031 [2]杭州海关技术中心

出　　处：《质量安全与检验检测》2025年第2期41-48,共8页QUALITY SAFETY INSPECTION AND TESTING

基　　金：海关总署科研项目(2022HK108);汕头市科研项目(STKJ2023024)。

摘　　要：米酵菌酸是由唐菖蒲伯克霍尔德菌椰毒致病变种分泌的一种剧毒生物毒,毒性高,半数致死量低,一般的高温烹煮方式不能破坏该毒素,目前对米酵菌酸中毒没有较好的治疗方案。因此,准确检测食品中米酵菌酸,避免污染的食品进入食品流通市场,是减少米酵菌酸中毒事件的关键手段。文章介绍了米酵菌酸的提取方法、净化方法及定性定量分析方法,对方法的优缺点做了评价,并对未来食品中米酵菌酸的分析技术做了展望。Bongkrekic acid is a highly toxic biotoxin produced by Burkholderia gladioli pv.cocovenenans,with high toxicity and low LD50.General high-temperature cooking methods cannot destroy the toxin,and there is currently no good treatment option for bongkrekic acid poisoning.Therefore,accurate detection of bongkrekic acid in foods to prevent contaminated foods from entering the food market is a key means to reduce incidents of bongkrekic acid poisoning.The article introduced the extraction,purification,qualitative and quantitative methods of bongkrekic acid,evaluated the advantages and disadvantages of each method,and gave an outlook on the future analytical techniques for the determination of rice yeast acid in foods.

关 键 词：食品 米酵菌酸 提取 净化 分析 

分 类 号：O655.5[理学—分析化学]